CRISPY ROASTED SHIITAKE MUSHROOMS
Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
- Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.
ROASTED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
- Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
- Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams
ROASTED MUSHROOMS WITH BRAISED BLACK LENTILS AND PARSLEY CROUTONS
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Provided by Gabrielle Hamilton
Categories dinner, vegetables
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
- Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
- For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
- Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 607 milligrams, Sugar 6 grams, TransFat 0 grams
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